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UKRAINIAN BORSCH:

300 g of pork or beef
2 middle-sized carrots
2-3 small-sized beetroots
4-5 middle-sized potatoes
400 g white cabbage
1 middle-sized onion
3 spoon tomato puree
2 middle-sized fresh peppers
fresh herbs like parsley or dill
3 teeth (cloves) garlic
Bay leaves
ground black pepper
black peppercorns
hot paprika
3 spoon sunflower oil
3 litres water

Cook the broth from water, meat and carrots (slice with rings).
You can cut it with other figure, of course. The broth must be very
"clear". Cook it for a 1 1/2 hour. Also you can prepare this broth
before the main cooking. For an example for a day before. Add the
few black peppercorns and couple of Bay leaves into the boiling
broth

Remove a rind from beetroot and slice each one like a chips, though
you can make a different size of the sliced pieces on your taste.
Then put it into boiling broth (after 1 1/2 hour), but put off from
broth the Bay leaves before Potato pieces, slice as you like (but
no smaller than 2 1/2 x 3 cm), put into broth too, after beetroot.

Chop an onion in same time and put it on frying pan with 3 spoon
boiling sunflower oil. The beetroot and potato are boiling, the
onion is roasting ..so do the next step Chop a cabbage like strow,
but don't do it too small. So do it with fresh peppers too..and
parsley..and dill.

Look at your roasting onion (he must be golden). Tomato puree,
diluted by water or by broth and looked as thick tomato juice, add
into the roasting onion and stew all for a 3 - 4 minutes.

Add cut cabbage with other cut vegetables into broth and all sauce
from frying pan then. Notice, that the broth mustn't boil too
strong. Taste of your dish depends from what you put there at the
end.

Put a salt and all of those spices which you have prepared before..on
your taste. Don't shy to try your dish in process. If you feel that
your Borsch (..it's Borsch instead of broth!) is too sweet tight
a lemon into your dish (only couple of drops). If you like more
sweet taste add a bit of sugar.

Don't forget about garlic! Chop it and add at the end, before 5
minutes exactly. Also add new Bay leaf for aromat. After all have
being done turn off your oven and let Borsch there. That's all!!
Congratulations!! You have just made a very very popular Ukrainian
dish.

One moment! When you eat this delicatessen will add one spoon of
sour cream into the plate. You'll enjoy it on 200%. Try Borsch with
dark bread and spring onion (no cut..just whole!) Also you can use
the toasts polished with garlic. Would you like to get a real
feeling of one of the Ukrainian village? Try Borsch with Pampushki

The second moment! Borsch and meat from borsch have much more better
taste after 2 days. Check it out! Thus you must save one right.
Notice you must boil pan with Borsch every time you are going to
eat, because Borsch might turn sour! The cold Borsch take in
refrigerator. If it's hot summer day and you don't want to eat so
hot meal try In summer day. You might eat it from refrigerator.
Are you vegetarian? You are well come! It might be good addition
to your style.

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